Directions:Combine ¼ teaspoon salt, ¼ teaspoon pepper, lemon juice, lemon peel, garlic, shallot, sugar, and vinegar in food processor. With processor running, slowly drizzle in oil. Process until just combined. Set aside. Preheat grill. Season chicken with remaining salt and pepper. Grill, turning once, until internal temperature reaches 160°F. Remove from grill. Allow to rest for about three minutes. Divide arugula between two plates. Top with apple, beets, and feta. Slice chicken and place on top of arugula. Dress salads with vinaigrette. Serves 2.